Liver & Onions! How a PRO Chef cooks this CLASSIC

lamb liver

🥗Healthier: chicken liver

💰Cheaper: pork liver

Chicken liver is leaner and more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a cheaper fat option.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol, while white wine can be less expensive.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water + bouillon

Vegetable stock is lighter, and bouillon is a cost-effective flavor enhancer.

Cut the onions in half and remove the skins.

Slice the onions into thin slices, using two large onions per person.

Heat a tablespoon of butter in a pan over medium heat.

Add the sliced onions to the pan and season with salt and pepper.

Stir the onions and cook them down slowly to achieve caramelization, stirring every couple of minutes.

Deglaze the pan with a splash of vinegar and reduce it down.

Once the onions are ready, set them aside.

In another pan, heat a knob of butter over high heat.

Season the lamb liver with salt and add it to the hot pan.

Season the other side of the liver with black pepper.

Cook the liver for 2-3 minutes on each side until it is blushing pink.

Check the liver for doneness; it should have a touch of springiness.

Remove the liver from the pan and let it rest for about five minutes before serving.

Serve the liver on a plate and top with the caramelized onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens